– Lets you bring hot or cold food anywhere and keeps it at a safe temperature for hours.

– You only need to spend a few minutes in the morning putting a meal together and it will sit in your campsite, caravan, vessel or home and cook itself while you are busy doing other things.

– You do not need to change your cooking habits – you can use your favourite crock pot, casserole or slow cooker recipes.

– The slow and gentle cooking ensures that meat stays super moist and tender while vegetables retain their shape, texture and colour.

– The food cooks in its own juices so you are not throwing away all the goodness – all the vitamins, nutrients and flavours stay in your meal.

– The food inside can never be over-cooked so you will avoid scorching, evaporation, over boiling or bitterness.

– You will save on energy as the meal is on the stove for such a short period of time.

– You will save on washing up as there won’t be an excess of saucepans, frying pans and serving dishes to clean up.

Shuttle Chef – Advanced Patented Technology

The Thermos Shuttle Chef consists of two containers, one inner clad stainless steel pot (for direct heating) and a patented outer vacuum insulated container for heat preserved cooking. The outer container uses patented Thermax vacuum technology which virtually eliminates temperature change by creating an airless vacuum space between two stainless steel walls. The result is an insulation layer that performs better than any other and means there is only a heat loss of 3 to 4 degrees Centigrade per hour.

THERMOS Thermax Vacuum Insulation

The outer container has patented vacuum insulation to prevent heat loss. The system is able to retain heat or cold equally efficiently. Due to excellent insulation, there is only a heat loss of 3-4 degrees C per hour. This leads to the same effect as gently and slowly cooking your food for hours, but without constant attention. After 6 hours, the 4.5L model will still have a temperature above 71 C and model 6L model a temperature above 74 C. The Australian Food Standards sets a temperature of 60 degrees C or above to prevent food poisoning bacteria from growing.

As it works equally well to keep food hot or cold, it will also keep chilled foods under the 5 degrees C necessary to prevent food poisoning bacteria from growing.

Best Quality Cookware

The inner pot consists of a multi layered stainless steel structure: and has a layer of carbon steel with high heat conductivity sandwiched into the heavy base plate. This combination is able to absorb and conduct heat quickly, minimising hot spots and retaining that heat for as long as possible. The carbon steel, heat retaining plate means that it can also be heated by an induction element.